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Yogurt Production Method - EP3437481

The patent EP3437481 was granted to Ajinomoto on Sep 22, 2021. The application was originally filed on Mar 29, 2017 under application number EP17775192A. The patent is currently recorded with a legal status of "Granted And Under Opposition".

EP3437481

AJINOMOTO
Application Number
EP17775192A
Filing Date
Mar 29, 2017
Status
Granted And Under Opposition
Aug 20, 2021
Grant Date
Sep 22, 2021
External Links
Slate, Register, Google Patents

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STRAWMANJun 22, 2022MOOREADMISSIBLE

Patent Citations (10) New

Patent citations refer to prior patents cited during different phases such as opposition or international search.

Citation PhasePublication NumberPublication Link
INTERNATIONAL-SEARCH-REPORTWO2011024994
OPPOSITIONEP2267146
OPPOSITIONEP2305047
OPPOSITIONEP3437481
OPPOSITIONUS2012207878
OPPOSITIONUS2015030723
OPPOSITIONUS7947315
OPPOSITIONWO2015082773
OPPOSITIONWO2015181451
SEARCHUS2010151081

Non-Patent Literature (NPL) Citations (10) New

NPL citations refer to non-patent references such as research papers, articles, or other publications cited during examination or opposition phases.

Citation PhaseReference TextLink
INTERNATIONAL-SEARCH-REPORT- MIWA N. et al., "Effect of enzymatic deamination by protein- glutaminase on the textural and microstructural properties of set yoghurt", Int. Dairy J., (20140000), vol. 36, pages 1 - 5, XP028628845 [Y] 1-7 * (ABSTRACT, Tables, Fig.) *
INTERNATIONAL-SEARCH-REPORT- LOBATO-CALLEROS C. et al., "Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt", J. Food Eng., (20140000), vol. 131, pages 110 - 115, XP055428690 [Y] 1-7 * (ABSTRACT, Materials and methods, Table 1, Fig.) *
INTERNATIONAL-SEARCH-REPORT- ALCAZAR-ALAY S.C. et al., "Physicochemical properties, modifications and applications of starches from different botanical sources", Food Sci. Technol., (20150000), vol. 35, no. 2, pages 215 - 236, XP055428693 [A] 1-7 * (Table 1) *
OPPOSITION- Anonymous, "Corrigendum to Regulation (Ec) N0 853/2004 of the Europen Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin", Official journal of the European Union, (20040625), pages 1 - 61, XP055937688-
OPPOSITION- Barnarn S E, Hargrove3 G L, "Protein Content in Raw and Fluid Milk Products", J. Milk Food Technol., (19750000), vol. 38, no. 7, pages 380 - 382, XP055619201-
OPPOSITION- RADI et al., "Physicochemical, textural and sensory properties of low-fat yogurt produced by using modified wheat starch as a fat replacer", Journal of Applied Sciences, (20090000), vol. 9, no. 11, pages 2194 - 2197, XP055937683-
OPPOSITION- Miwa Noriko; Nio Noriki; Sonomoto Kenji, "Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt", International Dairy Journal, (20131213), vol. 36, pages 1 - 5, XP028666501
OPPOSITION- Lobato-Calleros C., Ramírez-Santiago C., Vernon-Carter E.J., Alvarez-Ramirez J., "Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt", Journal of Food Engineering, (20140000), vol. 131, pages 110 - 115, XP055428690
SEARCH- MIWA NORIKO ET AL, "Effect of enzymatic deamidation by protein-glutaminase on the textural and microstructural properties of set yoghurt", INTERNATIONAL DAIRY JOURNAL, ELSEVIER APPLIED SCIENCE, BARKING, GB, (20131213), vol. 36, no. 1, doi:10.1016/J.IDAIRYJ.2013.12.002, ISSN 0958-6946, pages 1 - 5, XP028628845 [A] 1-7 * abstract *
SEARCH- C. LOBATO-CALLEROS ET AL, "Impact of native and chemically modified starches addition as fat replacers in the viscoelasticity of reduced-fat stirred yogurt", JOURNAL OF FOOD ENGINEERING, GB, (201406), vol. 131, doi:10.1016/j.jfoodeng.2014.01.019, ISSN 0260-8774, pages 110 - 115, XP055428690 [A] 1-7 * abstract *

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